If you’re craving a vibrant dish that bursts with tropical flavors, you’re going to love this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe. It brings together perfectly grilled salmon fillets marinated in zesty lime and garlic, topped with a fresh, creamy avocado and sweet mango salsa, all served alongside comforting, fragrant coconut rice. This recipe is a true celebration of bright, fresh ingredients melding together to create a dinner that feels both indulgent and nourishing. Trust me, it’s one of those meals you’ll want to make again and again because it’s just downright satisfying yet healthy!
Ingredients You’ll Need
Gathering a few simple, fresh ingredients is all it takes to create this memorable dish. Each component plays a key role in balancing flavors and textures — from the juicy salmon to the creamy avocado salsa and the smooth coconut rice.
- Salmon fillets (4 x 6 oz): Opt for fresh, firm fillets for the best grill texture and rich flavor.
- Olive oil (2 tablespoons): Adds richness and helps the marinade coat the salmon evenly.
- Lime zest and juice (from 2 limes): Provides bright citrus notes that wake up the palate.
- Garlic (2 cloves, minced): Brings subtle pungency that complements the lime beautifully.
- Chili powder (½ teaspoon): Adds warmth and a hint of spice without overpowering.
- Salt and black pepper: Basic seasonings that enhance all other flavors.
- Mango (1 ripe, diced): Sweet and juicy, giving salsa its tropical pop.
- Avocado (1 ripe, diced): Creamy texture that balances out the acidity and sweetness.
- Red onion (¼ cup, finely chopped): Offers crunchy bite and a mild sharpness.
- Fresh cilantro (¼ cup, chopped): Adds herbaceous freshness and vibrant color.
- Lime juice (from 1 lime for salsa): Keeps the salsa lively and bright.
- Jasmine rice (1 cup): Delicately perfumed, perfect to soak up the coconut milk.
- Coconut milk (1 cup, unsweetened, full-fat): Gives rice a luscious, creamy texture and mild sweetness.
- Water (1 cup): Helps cook the rice evenly.
- Salt (½ teaspoon for rice): Enhances the coconut flavor and balances the rice taste.
How to Make Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe
Step 1: Marinate the Salmon
Start by whisking together olive oil, lime zest and juice, minced garlic, chili powder, salt, and pepper in a small bowl. Pour this vibrant marinade over your fresh salmon fillets in either a shallow dish or a resealable bag. Let those flavors soak in for 20 to 30 minutes in the fridge. Marinating is the secret to infusing every bite with bright, zesty deliciousness while keeping your salmon moist and tender.
Step 2: Prepare the Coconut Rice
While the salmon is soaking up all that flavor, it’s time to get your coconut rice going. Combine jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes or until the rice has absorbed all the liquid and feels tender. Once it’s done, remove from the heat and let it sit covered for another 5 minutes. Then fluff it with a fork for that light, airy texture that perfectly complements the rich salmon.
Step 3: Make the Avocado-Mango Salsa
Now for the fun and fresh part: combining the diced mango, creamy avocado, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Gently toss everything together so the avocado doesn’t break down too much but still gets coated in that zesty lime and the sweetness of the mango shines through. This salsa is what truly elevates the dish, adding a burst of tropical sunshine that pairs beautifully with the grilled fish.
Step 4: Grill the Salmon
Preheat your grill or a grill pan over medium-high heat. Remove the salmon from the marinade and place the fillets skin side down (if skin on). Grill for about 4 to 5 minutes per side, until the salmon is nicely charred on the outside yet tender and flaky inside. For even more flavor, brush the salmon with any leftover marinade while grilling — it’s a little extra step that makes a big difference in taste.
Step 5: Plate and Serve
Assemble your plates by spooning a generous mound of coconut rice, laying a grilled salmon fillet on top, then crowning it all with a bright scoop of avocado-mango salsa. You’ve got a meal that’s as stunning to look at as it is to enjoy.
How to Serve Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe
Garnishes
Adding a sprinkle of fresh cilantro leaves or a few thin lime wedges on the side elevates the dish’s brightness and visual appeal. You can also scatter some finely chopped red chili for a subtle pop of color and a little extra kick of heat if you like things spicy.
Side Dishes
Since this meal is already packed with tropical goodness, keep your sides on the light and fresh side to complement it. Think grilled vegetables like asparagus or zucchini, or a crisp mixed greens salad with a tangy vinaigrette. These will balance the richness of the salmon and coconut rice without competing for attention.
Creative Ways to Present
For a fun twist, serve the salmon and salsa over coconut rice in hollowed-out pineapple halves — a perfect tropical presentation that wows guests at any casual dinner party. Or arrange the components family-style so everyone can build their own plates, adding a lively, communal vibe to the meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled salmon, salsa, and coconut rice separately in airtight containers in the refrigerator. This helps maintain their distinct textures and flavors. Eat within 2 days for the best taste and freshness.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked salmon and coconut rice individually. Wrap the salmon tightly to avoid freezer burn. The salsa, however, contains fresh avocado and mango that don’t freeze well, so make a fresh batch when you’re ready to enjoy the leftovers.
Reheating
Reheat the salmon gently in a low oven or microwave to avoid drying it out. Warm the rice in the microwave or on the stove with a splash of water to bring back its creamy texture. Always serve the salsa fresh or at room temperature for the best flavor contrast.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its rich flavor and texture, you can use other firm, grill-friendly fish like mahi-mahi, swordfish, or tuna steaks. Just adjust cooking times accordingly.
Is this recipe suitable for gluten-free diets?
Yes, this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe is naturally gluten-free as it avoids any gluten-containing ingredients. Just be sure your chili powder and other seasonings are labeled gluten-free.
How spicy is this recipe?
The recipe has a mild, gentle warmth from the chili powder in the marinade, but it’s not overpowering. You can easily adjust spice level by adding jalapeños to the salsa or increasing chili powder if you like a bit more heat.
Can I prepare this dish without a grill?
Definitely! You can cook the salmon in a grill pan on your stovetop or even bake it in the oven at 400°F (200°C) for about 12-15 minutes, depending on thickness. You’ll miss some char but still get great flavor.
What’s the best way to pick a ripe mango and avocado?
Choose mangoes that are fragrant and slightly soft to the touch without being mushy. For avocados, look for a gentle give when pressed and a uniform dark green color for ripeness.
Final Thoughts
This Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe is a wonderful way to celebrate fresh, vibrant ingredients in one stunning plate. Whether for a weeknight treat or entertaining friends, it’s a dish that feels special without being complicated. Give it a try — you’ll find yourself coming back to these bright, tropical flavors again and again!
Print
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Description
This vibrant Grilled Lime Salmon features perfectly charred salmon fillets marinated in zesty lime and garlic, topped with a refreshing avocado-mango salsa. Served alongside creamy coconut jasmine rice, this tropical-inspired dish combines bright, fresh flavors with wholesome ingredients for a healthy and satisfying meal.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Zest and juice of 2 limes
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
For the Avocado-Mango Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (unsweetened, full-fat)
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Marinate the Salmon: In a small bowl, whisk together olive oil, lime zest and juice, minced garlic, chili powder, salt, and pepper. Pour the marinade over the salmon fillets in a shallow dish or resealable bag. Refrigerate and marinate for 20–30 minutes to infuse the flavors.
- Cook the Coconut Rice: While the salmon marinates, combine jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Avocado-Mango Salsa: In a medium bowl, gently toss together diced mango, avocado, red onion, cilantro, lime juice, and salt to taste, forming a fresh and vibrant salsa.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Grill the salmon fillets for 4–5 minutes per side, until cooked through and lightly charred. For extra flavor, optionally brush the salmon with leftover marinade during grilling.
- Assemble and Serve: Serve each grilled salmon fillet over a bed of coconut rice and top generously with the avocado-mango salsa. Pair with grilled vegetables or a crisp side salad for a complete meal.
Notes
- Brush leftover marinade on the salmon during grilling for enhanced flavor.
- Substitute pineapple for mango if preferred in the salsa.
- Add jalapeño to the salsa to add a spicy kick.
- This dish pairs wonderfully with grilled vegetables or a crisp side salad.
